Chicken Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.7
  • Total Fat: 1.8 g
  • Cholesterol: 21.9 mg
  • Sodium: 624.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 12.3 g

View full nutritional breakdown of Chicken Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Great comfort food. Made with a tomato type broth. Great comfort food. Made with a tomato type broth.
Number of Servings: 12


    Chicken Breast, no skin, 16 ounces (I used a Rotisserie chicken)
    Del Monte Organic Whole Kernel Corn - 1 can, (I rinsed the corn to remove some of the sodium, you could use fresh is available)
    Swanson Chicken Broth 99% Fat Free, - 2 cans
    Great Value Petite Diced Tomatoes - 1, 14.5oz can
    Jalapeno Peppers, 2 pepper, chopped (I leave the seeds in for the heat -- you can remove them)
    Ranch Style Beans - 1 can
    Green Beans (snap), 300 grams (I used fresh ones that I had previously cooked, but canned will work)
    Baby Carrots, 200 grams (I used fresh petite carrots that I had previously cooked, but canned will work)
    Chili powder, 1 tbsp (or to taste)
    Pepper, red or cayenne, 1 tbsp (or to taste)
    Garlic powder, 4 tsp (or to taste)
    Pepper, black, 2 tsp (or to taste)


Combine all ingredients in a pan or stew pot over medium heat. Bring to boil and simmer until all indredients are heated.

(If using canned vegetables, you can rinse the veggies with water to remove some of the sodium content)

Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user FAT_BEGONE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.